I found the camera cord – well, I found another cord that I didn’t realize worked with my camera, so we are back in business!
Here are a few fun pictures from Thanksgiving at my grandmas’s house!
Anna wanting to help Papa with the turkey.
Corey taking Anna for a ride in the purse.
Her response, “more, peeese. more, peese”
More to come.
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Last night for dinner I wanted something fresh, light and crunchy. Since Thai is one of our favorite meals – I thought it would be a perfect back-to-the-grind-after-a-long-holiday-weekend meal.
Brady and I agreed that it was.
The meal had a few parts.
My rice cooker helped make the perfect brown rice. The lentils were cooked as the package says and left plain so I could cover them in sauce. The veggies were a mix of fresh red, yellow and orange peppers, asparagus, carrots, broccoli slaw, and water chestnuts. The veggies were lightly steamed. Then everything was covered in sauce.
For the sauce – I had a lot of ideas and so I combined them to make something new.
I started with a basic Thai peanut sauce:
- 3 cloves of fresh garlic, pressed
- 1 T. fresh ginger, pressed or minced
- 3 T. water
- 4 T. light sodium soy sauce
- 3 T. light coconut milk
- 4 T. peanut butter, all natural, no sodium, creamy
- 1/2 lime, juiced
I mixed all of this together but it was a little too liquidy and wasn’t the taste I was going for. It needed more.
So…
I took half of the Coconut Peanut sauce and mixed it with 3 tsp. of Red Curry paste.
Then I added a dash of chili powder and some ground red pepper.
The result was the perfect Thai Spicy Peanut Red Coconut Curry Sauce!
Got that?
Then, since I was making this dinner for more than just Brady and I. I made more sauce with remaining Coconut Peanut sauce and Red Curry paste.
I also simmered some chicken in the sauce for Brady.
My only complaint is that we don’t have leftovers!
🙂 Have a great day! I am off to teach class!
